Spice Rum Banana Stuffed French Toast With Mango Maple Syrup Recipes

SPICE RUM BANANA STUFFED FRENCH TOAST WITH MANGO MAPLE SYRUP

Steps:

• For banana mixture
• In 8" skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Original Soft Spread. Add 3/4 of banana, peanut butter, rum, sugar and pinch of salt. You will get flames so be careful in handling your skillet. Bring to boil, breaking down the bananas using a wooden fork or spoon. Using same spoon, stir until bananas have cooked down and rum has infused. You want to end up with a semi-thick mixture with some chunkiness in the bananas. Set aside and cool.
• For toast
• Whisk eggs in medium bowl. Add milk, nutmeg, cinnamon and vanilla extract. Combine well. Drench each slice of bread until fully covered in egg mixture. Using stovetop grill pan, melt remaining 2 tablespoons of I Can't Believe It's Not Butter!® Original Soft Spread and grill one slice of bread. Top first slice with banana mixture, the cover with the second slice of bread and press down using a spatula. Cook on each side until bread is golden brown and egg is cooked through, approximately 4-5 minutes on each side. Lastly, cook remaining bananas in same grill pan for 2-3 minutes.
• For syrup topping
• In small bowl mash mango using fork until broken down but still a bit chunky. Stir in maple syrup until both are well combined. You may add a pinch of cinnamon or nutmeg here.
• To plate
• Slice French toast diagonally. Pour mango syrup, top with remaining bananas and dust with confectioner's sugar and a dash more cinnamon.
• Nutrition Information Per Serving
• Calories 490, Calories From Fat 160, Saturated Fat 5g, Trans Fat 0g, Total Fat 18g, Cholesterol 320mg, Sodium 470mg, Total Carbohydrates 54g, Sugars 32g, Dietary Fiber 5g, Protein 16g, Vitamin A 25%, Vitamin C 20%, Calcium 15%, Iron 15%

FRENCH TOAST WITH RUM BANANAS

Steps:

• For French Toast:.
• In a shallow wide bowl, beat eggs, milk, half and half vanilla, cinnamon and salt.
• Melt 1 tablespoon butter in frying pan or griddle over medium heat. While butter melts, soak 2 to 3 slices of bread in batter. Remove bread and let excess drip off.
• Arrange slices in pan, not letting slices touch. Fry one side until golden brown for approximately 5 minutes. Flip over and brown second side. When done transfer to a cookie sheet and keep in a warm oven. Repeat for other slices. Before serving sprinkle with powdered sugar.
• For Rum Bananas:.
• Melt butter over medium heat. When butter starts to turn brown, add bananas and mix gently. Sprinkle brown sugar on top of bananas. Stir until sugar has melted.
• Add rum and cook 1 minute. Add maple syrup and water. Cook until just heated. Remove from heat and use as topping or beside toast.

FRENCH TOAST WITH RUM BANANAS

Steps:

• Beat the eggs, milk, sugar, vanilla, and cinnamon together in a mixing bowl until well blended. Pour the egg mixture into a baking pan large enough to give you room to turn and soak the bread. (A 13 by 9-inch pan works well.)
• Lay the bread slices in the egg mixture and let them soak, turning them several times, until the bread has soaked up all the egg. Turn them gently so they don't break apart on you.
• Heat the butter in a large nonstick skillet over medium-low heat. When it starts to bubble, lay the soaked bread in the pan. Cook, turning once, until the bread is nicely browned and the egg in the center of each slice is cooked through, about 12 minutes. Serve warm with the Orange-Rum Bananas.
• Note: If your skillet isn't large enough to hold all the bread slices at once, cook them in batches. Before you start your first batch, preheat your oven to 200 degrees F (or "Warm"). Keep the cooked slices warm on a baking sheet in the oven while you cook the rest.
• Heat rum, sugar, butter and orange juice in a large skillet until the butter is melted. Add the bananas. Bring to a boil over medium heat, then lower the heat so the sauce is bubbling gently. Cook until the bananas are softened, about 4 minutes.
• Yield: 4 servings

BANANA STUFFED FRENCH TOAST

Steps:

• Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
• In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
• Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners' sugar to serve.

BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon. Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce. Add bananas and toss together. Let cook until the bananas are soft and incorporated into the sauce. Remove to a bowl and let cool completely. Once cool, add cream cheese and mash with a wooden spoon.
• Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact. Divide banana mixture equally among the bread pockets.
• In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine. Pour mixture into a 13 by 9-inch casserole dish. Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally. Remove the bread from egg mixture, using a spatula, letting the excess drain off.
• Spray a wire rack with nonstick spray and put the rack on a baking sheet. Put the bread on the rack and transfer to the oven.
• Bake the French toast until it is golden brown and filling is hot, about 25 minutes. Transfer the toast on a serving platter and garnish with confectioners' sugar and maple syrup.